Water scarcity is leading farmers away from planting staples and towards planting higher-value, lower-water specialty crops. Think wine grapes and pomegranates instead of citrus and avocados.
Smoking fish usually requires a pricey smoker or other specialized gear. But you can get great smokey flavor with just a wok, some foil and a quick raid of the pantry.
A daily habit of sugary-sweetened drinks can boost your risk of developing the disease — even if you're not overweight. And diet soda might not be doing you any favors, either.
In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.
The increase, which boosts the minimum wage for many fast-food workers from $8.75 to $15 over several years, needs the labor commissioner's OK. Franchise holders say they're being targeted unfairly.
The national egg shortage is hitting bakers hard. Some are replacing eggs with highly engineered ingredients that promise to work just as well.
Cottage cheese was the yogurt of the mid-20th century: a dairy product for the health-conscious. But it has fallen out of favor, while marketing of — and demand for — yogurt has soared.
Making yogurt requires bacteria — but which strains of bacteria? There are dozens to choose from, and that choice affects yogurt's tartness and texture.
In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there's a lot of communication between our gut and our brain.
Edgar Diaz poured his heart into building a yogurt company whose product won accolades. So why did he burn down his factory? The answer is a kind of love story: an ill-fated love affair with yogurt.
Ramadan this year falls in the height of summer when days are longest. Many observant Muslims are fasting 16 hours a day or longer, so their pre-dawn breakfast needs to be hydrating and satiating.
Wild bees are some of nature's busiest pollinators of crops and flowers. But new evidence suggests a warming climate is squeezing the bounds of where bumblebees can live.
Regular chocolate eaters had a lower risk of cardiovascular disease and stroke compared to people who didn't eat chocolate. The researchers say it's more evidence that polyphenols may be protective.
The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.
Will agricultural chemical dealers start selling microbes? Some big pesticide companies are investing in efforts to turn soil bacteria into tools that farmers can use to grow more food.
Some organic farmers are protesting a new system Whole Foods is using to rate its suppliers. They say the system devalues the organic label because nonorganic producers can earn the highest grades.
Commercial bakers and restaurants use liquid egg in dozens of foods, from cakes to mayonnaise. But the price has shot up 240 percent since May, as U.S. poultry farms reel from an avian flu outbreak.
Would you buy groceries with a shorter shelf life if they were sold at a steep discount? Doug Rauch will test the idea at a new grocery store stocked with food donated by wholesalers and markets.
A decade ago, fishermen trying to catch North Sea cod were coming up empty. Now, thanks to strict fishing rules put in place to halt the decline, this fish tale looks headed for a happy ending.
Highlights from Mark Bittman's May 26, 2015 conversation with Forum's Michael Krasny.